Crispy Bacon and Ham Rice Balls

1.Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.

2.Drain the soaked rice and steam it in a steamer basket lined with cheesecloth for about 30-40 minutes, or until tender and sticky.

3.In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

4.In the same skillet, add the chopped ham and sauté for 2-3 minutes until slightly crispy. Remove from heat and let cool.

5.In a large bowl, combine the cooked sticky rice, crispy bacon, sautéed ham, salt, and pepper. Mix well until all ingredients are evenly distributed.

6.Once the mixture is cool enough to handle, wet your hands and take a small amount of the rice mixture to form a ball about the size of a golf ball. Repeat until all the mixture is used.

7.In a shallow dish, beat the eggs. In another shallow dish, place the breadcrumbs.

8.Dip each rice ball first into the beaten eggs, then roll in the breadcrumbs until fully coated.

9.In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the rice balls in batches, frying until golden brown and crispy on all sides, about 3-4 minutes per batch.

10.Remove the rice balls from the oil and drain on paper towels. Serve warm.